Chip chip clams enjoyed in Vietnam.
As in all of Asia, seafood can be found almost everywhere in Vietnam.
In particular, in Da Nang there are these, called chíp chíp in the local dialect, which live in the semi-brackish waters of the mouth of the Han River.
They are cooked and sautéed in a wok together with oil, basil (húng quế in Vietnamese) and chilli pepper (ớt).
Very tasty, of course.
They are eaten sautéed in a pan or cooked in water (but I will talk about this in another post).
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Bivalves (Bivalvia Linnaeus, 1758), also called lamellibranchs or pelecypods, are a class of the phylum Mollusca, and include 13,000 species, generally marine, but there are also freshwater ones such as the species Anodonta anatina.
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The chip-chip clams you taste in Vietnam – Les palourdes chip-chip que vous dégustez au Vietnam – Las almejas chip-chip que saboreas en Vietnam – As amêijoas chip-chip que você prova no Vietnã – Die Chip-Chip-Muscheln, die Sie in Vietnam probieren – Món nghêu chip-chip bạn nếm thử ở Việt Nam – 您在越南品尝的薯条蛤蜊 – ベトナムで味わうチップチップアサリ
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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